Dr. Melina Jampolis’ Ricotta Pumpkin faux cheesecake

Ricotta Pumpkin faux cheesecake

Ingredients
Filling:
15 oz. container of part skim ricotta
1 cup canned pumpkin (not pumpkin pie mix which is loaded with sugar)
5 packets of stevia
2 tsp. pumpkin pie spice
2 tbsp. roasted almonds, crushed into small pieces
Crust:
1 cup ground almond meal flour
2 tablespoons butter
2 tablespoons sugar

Instructions
Preheat oven to 350. Melt the butter in the microwave. Combine the sugar and almond flour in a bowl. Pour the butter into the almond mixture and stir until well combined and the dough forms a moist ball in your hands. Place the ball of almond flour dough on the bottom of a nine-inch pie pan. Use your fingers to press the dough evenly out the sides. Bake for 10 minutes, remove from oven to cool.

In a large mixing bowl, combine ricotta, pumpkin, stevia, and pumpkin pie spice and mix well. Spoon filling onto pie crust and top with crushed almonds. Refrigerate for 30 minutes to set.